• In a bowl whisk together 3 & ¼  cups all-purpose flour (423 grams) with 1 teaspoon salt. Set it aside.
• To the steel bowl of your stand mixer, add 1 cup lukewarm water (8 oz) and then add 1 tablespoons sugar and 2 teaspoons active dry yeast. Give it a quick stir and let it bloom for 5-10 minutes. You will know the yeast is activated when it’s all bubbly and frothy on top.
• Once the yeast is activated, add 1/3 cup milk (lukewarm), 2 tablespoons plain yogurt and 3 tablespoons oil. Add the flour mixture and mix using the paddle attachment on your stand mixer until combined. Also add 2 garlic cloves (grated).
• Start adding the remaining 3-4 tablespoons of flour (27-36grams). Add 1 tablespoon at a time and add more if the flour feels very sticky. The dough will always be a little sticky, so do not add more flour to make it dry. I ended up adding extra 4 tablespoons flour (36 grams) at this point.
• Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is smooth. Transfer the dough to a greased bowl.
• Cover the bowl with a kitchen towel and let the dough rise in a warm place for 60-90 minutes. If it is cold where you live, pre-heat your oven for few minutes and then turn it off. Then place your dough inside the oven (remember the oven should be off!)

  After around 90 minutes, the dough will be more than double in size. Punch the dough gently to release the air.
• Divide the dough into 8 equal parts (around 100-105 grams each). Dough will be sticky so oil your hands while dividing the dough. Cover the dough balls with a kitchen towel and let them rest for 10-15 minutes.
• Meanwhile melt 3 tablespoons butter, add 2 teaspoons minced garlic and 3 tablespoons cilantro (chopped) to it. Mix well and keep the garlic butter ready to brush on the naan.
• Heat up a cast iron skillet on medium-high heat. I highly recommend using an iron skillet to make these naans. Take a dough ball and roll it into an oval shape, around 10 to 11 inches long and 6 inches wide. Apply a little oil on top of the dough before you try to roll it. Also oil your rolling pin. Do not try to roll the dough like you roll a tortilla/roti/paratha. Simply stretch it length wise and then width wise.

  Dip your finger in water and then sprinkle some nigella seeds on top. This is optional.
• Transfer the rolled naan onto the hot skillet. Let it cook for a minute or two until you see bubbles on top. Brush the naan at this point with the prepared garlic butter. You can skip the step of applying butter at this point and apply it directly once the naan is cooked. I like applying it twice –>more garlic flavor!
• With the help of a tong, remove the naan from skillet, flip and transfer directly to the gas. There will be a little mess as the butter will pour down (cover the sides of the burner with aluminum foil to make cleaning easier if you want). Cook the garlic naan for 15-20 seconds (directly on gas) until nicely golden brown from both sides.
• Remove from heat and brush with more garlic butter. Serve these homemade garlic naans with dal makhani or butter paneer!

To Cook Garlic Naan in Oven

• To cook the garlic naan in oven - pre-heat oven to 500 F degrees. Arrange rolled naan on a baking tray and then bake for 4-5 minutes or until golden brown. Remove naan from oven and apply the garlic butter. If you want, you can then place the naan in the oven under broiler to get them charred.